Quick & Easy Black Bean Tostada

Not every meal around here is a brilliant new innovation. When a  nutritious meal is required in a hurry I fall back on the old standbys. Bean tostadas are one of my favorites. They offer a complete protein plus a few fresh salad ingredients and taste great when seasoned to one’s preferences.

Lunch today was essentially a repeat of previous posts. I spread refried black beans seasoned with cumin and chili powder on a corn tortilla. On top of that I scattered chopped onion, shredded cheddar cheese, chopped cilantro, chopped baby cucumber, skinned and seeded chopped tomato and lettuce. I heated this in a lightly oiled skillet until the tortilla was crisp, the beans were heated and the cheese was melting.

I enjoyed mine with a generous dousing of vinegar based Datil pepper sauce (https://pleasantpeasantcuisine.wordpress.com/2015/09/09/quick-hot-datil-pepper-sauce/).

tostada 2


This is a simple meal I never get tired of. The ingredients can be adjusted according to what is available and one’s desires and cravings. It can be heavy on the cheese and light on salad or light on the cheese with an abundance of salad ingredients. Today I didn’t get around to adding sliced radish, shredded red cabbage, avocado or sour cream, all of which I had on hand.

I foresee an ultimate taco salad coming up in the near future like we used to get at Oscar’s in Redlands, California or a roadside eatery (Chacha’s?) with outdoor picnic table seating on Redlands Blvd. Amazing how memories can take you back to another place and time and you can almost taste the experience!


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